Biscotti – something I never would have made pre-gluten-free, thinking it was too much bother. Now, it’s a staple in the house. The crispy, crunchy texture holds up especially well when travelling. And they don’t take a lot of work, though they do require a large chunk of time. So plan ahead…
This recipe is based on the Walnut-Orange Biscotti recipe in Rebecca Reilly’s Gluten Free Baking. Really, if you don’t have that cookbook, you just don’t know what you’re missing. I had to change the flours because of my personal intolerances. I also left out the orange zest, because I really don’t handle citrus well. And the walnuts, well, gag. Who eats those? (shudder) If you would like the original recipe, here it is, though it is not properly credited to Rebecca Reilly.
1 cup rice flour (I use it straight out of the bag, not mixed with anything)
1/2 cup cornmeal
1/4 cup sorghum flour
1 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 stick unsalted butter, at room temperature
1 cup sugar
1 tsp vanilla
1 cup lightly toasted, unsalted pumpkin seeds
Mix together the dry ingredients (except the pumpkin seeds), and set aside.
Cream the butter until white. Add the sugar and beat until fluffy. Blend in the eggs one at a time. Add the vanilla. Slowly blend in the dry ingredients. Add the pumpkin seeds. Cover and refrigerate the dough at least one hour, but preferably overnight. I’ve tried it both ways, overnight is the best.
Preheat the oven to 375 degrees. Line 2 cookie sheets with parchment paper.
Divide the dough into 3 equal pieces. Using your hands, roll each piece into a log about 1.5 to 2 inches thick. Don’t worry that it looks too small, it will puff and flatten while baking. Place 2 logs on one cookie sheet, leaving lots of room in between, and put the 3rd log on the other sheet. Bake for 20 minutes.
Remove the cookie sheets from the oven and let sit for 20-30 minutes. Slice the logs on a diagonal, about 3/4″ thick. Place the slices, cut side down, on the cookie sheets. Lower the oven temp to 350 degrees and bake the slices for 10-15 minutes. Cool on a cooling rack, and store in an airtight container.